Anybody who knows me, reads my blog, or has been in a room with me for at least 3 seconds knows that I crave chocolaty, rich, over-sweet desserts (well, that and the fact that I’m a little weird and kind of “all over the place”, but that’s neither here nor there); but lately, I’ve had a taste for something different. I’ve never been a huge fan of those desserts that are only a little sweet (i.e. pound cake), but yesterday, the craving hit and I decided it was imperative that I bake a pound cake. For some reason I was craving that slightly sweet, dense, buttery taste that comes only from a pound cake. And, as luck would have it, I remembered some gorgeous blueberries I had bought and frozen earlier in the summer. Perfect. I chose Paula Deen’s recipe for her mama’s pound cake (if P.D.’s mom made it, it’s probably really good). I was more than pleasantly surprised. I had a piece warm out of the oven with a little (ok, a lot) of butter smeared on it….heavens to Betsy! My craving was satisfied. This was one fantastic pound cake! The blueberries don’t add a lot of extra sweetness- just a fresh, subtle blueberry flavor that goes perfectly with the buttery, tender cake. I’m in love, I tell you!

Blueberry Pound Cake
-adapted from Paula Deen

1 stick butter, plus more for pan
1/4 cup vegetable shortening
1 1/2 cups sugar
3 eggs
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 heaping cup fresh blueberries (If you’re using frozen, don’t thaw beforehand)

Preheat oven to 350 degrees.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Gently fold in the blueberries. Pour into a greased and floured 9×5 loaf pan and bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean.

*Toss the blueberries with a little flour before stirring them into the batter- this keeps them from sinking to the bottom during baking.

I don’t know if you can tell from the picture (that was my hope), but this cake is incredibly moist and has a beautiful, tender crumb! SO good!

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25 Comments »

  1. What a beautiful pound cake! I love how the blueberries create little polka dots in the slices. Yummy!

    [Reply]

    Comment by Lindsey @ Hot Polka Dot — August 18, 2010 @ 12:13 PM

  2. Mmmm….that looks moist and delicious. This would be perfect for my afternoon tea with friends. Thanks very much for sharing.

    [Reply]

    Comment by MaryMoh — August 18, 2010 @ 3:31 PM

  3. That looks delicious! I love all things blueberry <3 Definitely going to make this!!!

    [Reply]

    Comment by Amy Brown — August 18, 2010 @ 3:37 PM

  4. Ya! Uh-huh! Pound cake all the way! I have not made a pound cake in ages – this is going into my weekend picnic basket! It looks delicious, and blueberries make it so summery! And it is easy to serve and eat! Great post and pics! (Glad I found ur blog!)

    [Reply]

    Comment by UrMomCooks — August 18, 2010 @ 8:44 PM

  5. omg… i bet that is really moist.
    looks sooooooooooooo good!
    i love blueberries!!!

    [Reply]

    Comment by Honey — August 18, 2010 @ 8:45 PM

  6. What a beautiful blog you have! I just discovered it through Heidi’s Recipes:) Sadly, I am a fan of both rich and chocolaty AND lighter desserts depending on my mood (by mood I mean hormones) so I definitely have a place for this recipe in my arsenal. Looks absolutely scrumptious – thanks for sharing!

    [Reply]

    Comment by Miss Meat and Potatoes — August 18, 2010 @ 9:26 PM

  7. Wow, people come up with the BEST ideas for recipes! I wish I was so clever – This looks so good!

    [Reply]

    Comment by Kathy @ The Sugar Queen — August 18, 2010 @ 9:36 PM

  8. I love love love poundcake. Yours with those blueberries looks absolutely scrumptious! Have you tried it toasted? It’s SO yum. Thanks for the recipe!

    [Reply]

    Comment by Betty @ scrambled hen fruit — August 18, 2010 @ 10:25 PM

  9. Just beautiful–even the crust looks good! Never thought about putting blueberries in pound cake–what a great idea. Yum, I love butter on warm poundcake too.

    [Reply]

    Comment by Linda — August 18, 2010 @ 10:38 PM

  10. Miss Meat and Potatoes: you sound exactly like me!! Whatever my hormones are doing that day determines what I’ll be craving! Most of the time it’s the rich, chocolaty desserts, but every now and then…it’s stuff like this! :) I’m so glad you found me too- welcome!!

    [Reply]

    Comment by amy — August 19, 2010 @ 10:24 AM

  11. That looks delicious! I wanted to let you know, that I called you out on my blog-I tried, enjoyed, and blogged about your Buttermilk cupcakes with vanilla Icing! They were delicious!

    Digging your blog! Have a good weekend!

    [Reply]

    Comment by pup — August 19, 2010 @ 11:48 AM

  12. Thanks so much, pup! I’m so glad you enjoyed the cupcakes!!

    [Reply]

    Comment by amy — August 19, 2010 @ 1:57 PM

  13. Wow, your blueberry pound cake looks fantastic…great pictures…so inviting…yummie!

    [Reply]

    Comment by Juliana — August 19, 2010 @ 3:24 PM

  14. This looks so tasty! I am typically a chocolate-freak when it comes to desserts but sometimes I get the craving for something a little different…

    [Reply]

    Comment by Taylor — August 19, 2010 @ 10:46 PM

  15. It looks perfectly delicious, every bit of it, but watch out for me – I’ll pick off all that gorgeous crust and eat it all myself!

    [Reply]

    Comment by Betsy — August 20, 2010 @ 12:05 AM

  16. here is so many inspirations!

    have a nice time!
    Paula

    [Reply]

    Comment by Paula — August 20, 2010 @ 6:35 AM

  17. I made this on Sunday and it was delicious!!! The only complaint I have is that when you slice it the crust (which I think is the best part!!) cracks and falls off. I guess thats just the nature of the cake though :)

    [Reply]

    Comment by Becky — August 23, 2010 @ 4:24 PM

  18. Becky- I had the same thing happen to mine. It didn’t really bother me, though- I just picked off the crumbly pieces and ate them! :) It sort of reminded me of sugar cookies! YUM!

    [Reply]

    Comment by amy — August 23, 2010 @ 4:29 PM

  19. [...] recipe forĀ  pound cake was adapted by the lovely Amy from Sing for your Supper, who adapted it from Paula Deen. And leave it to Mrs. Deen to pack in the mostĀ  fat per square [...]

    Pingback by Honey Blueberry Pound Cake « D.I.Y. Kitchen — January 26, 2011 @ 10:46 AM

  20. This tasted a lot lighter than a typical pound cake. I loved it! I have to admit that I didn’t see the flour instruction for the blueberries until after I had added them; it might help future cooks if you move it up and into the actual recipe!

    [Reply]

    Comment by AKAlicious — February 10, 2011 @ 10:56 PM

  21. [...] banana blueberry pound cake a couple of days ago, and it was really good! i got the recipe from sing for your supper, replaced the vegetable shortening with margarine and an egg with banana. i like the sweet flavour [...]

    Pingback by cake for breakfast! « shewhosleepswithstars — March 4, 2011 @ 6:25 PM

  22. i made this a few days ago and added bananas–sooooo yummy ! my mom liked it so much she even took some for her co-workers–and she usually complains when i make cake. thanks for the recipe :B

    [Reply]

    amy Reply:

    Yummy, Nina! So happy you and your mom liked it!

    [Reply]

    Comment by nina — March 4, 2011 @ 6:40 PM

  23. is it possible to use butter-flavored shortening instead of vegetable shortening?

    [Reply]

    Comment by Haley — April 23, 2011 @ 8:11 PM

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